Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A wonderful savory, peppery, yet sweet glaze or dipping sauce that is so versatile. Loads of strawberry and jalapeño flavor without any throat burning heat.
This fruit marmite is sweeter than the UK yeast by-product stuff. A thick reduction of strawberries takes on a hearty, caramel, cooked fruit flavor. Very sophicsticated!
This recipe started out (once upon a time) as a simple Paneer but, I just can't seem to leave anything alone for long 8-). This is a great recipe for the beginning cheesemaker.
A great thing to do with second grade fruit you might have going to spoil in your kitchen. We all do it buy beautiful fruit get busy, and forget to eat it. Now you don't have to lose it just save it! :)
This jelly tastes like rhubarb pie!
Honey spiced blood oranges and a few thoughts on grenadine as well.
Blueberries are mostly found in North America, but their cousins, bilberries, are found all across Europe and are highly praised in berry-gathering, preserve-loving Russia...
One of my absolute favorite jams, this tastes like biting into a ripe pear.
This tangy creamy lemon curd is a fabulous way to preserve the fresh taste of lemons (and use up the lemons on your neighbors tree!)
A small batch recipe for Apple Vanilla Bean Preserves, adapted from Put 'Em Up.